Best Easter Coconut Cake Mix Cookies

If you ask me, cake mix cookies are one of the best baking shortcuts around.

These Easter coconut cookies take a regular box of cake mix and turn it into something special for spring celebrations. Sweet coconut flakes and pastel sprinkles give these soft, chewy cookies their festive holiday charm.

They’re made with just a handful of ingredients you probably already have in your pantry, plus that magic box of cake mix that does most of the work for you. A quick roll in shredded coconut before baking adds the perfect finishing touch.

It’s a fun and simple treat that kids love to help make, perfect for Easter baskets or afternoon snacks.

What Kind of Coconut Should I Use?

For these cookies, sweetened shredded coconut is the way to go – it’s the type you’ll most commonly find in the baking aisle at your local grocery store. While unsweetened coconut could work, the sweetened variety adds both the perfect texture and just the right amount of sweetness that makes these cookies special. If you find your coconut is a bit dry or stiff, you can give it new life by placing it in a bowl with a damp paper towel over top for about 20 minutes. When measuring your coconut, avoid packing it too tightly in the measuring cup – a light, fluffy scoop will give you the right amount for the recipe.

Options for Substitutions

These cookies are pretty adaptable and here’s what you can swap if needed:

• Cake mix: While white or vanilla cake mix works best, you can use yellow cake mix too. Just know it might change the color slightly.
• Vegetable oil: Feel free to use melted coconut oil, canola oil, or even applesauce (same amount) if you want to reduce the fat. Keep in mind applesauce will make them more cake-like.
• Coconut flavoring: If you can’t find coconut flavoring, you can use vanilla extract instead. The cookies will still taste good, just less coconutty. You could also try almond extract for a different twist.
• Sweetened shredded coconut: Unsweetened coconut works fine – your cookies will just be a bit less sweet. You can also use coconut flakes, just chop them up a bit first.
• Butter: For the frosting, you can use margarine or plant-based butter if needed, though real butter gives the best flavor. Just make sure whatever you use is softened to room temperature.

Watch Out for These Mistakes While Baking

The biggest challenge when making cake mix cookies is overmixing the dough, which can lead to tough, flat cookies – mix just until the ingredients are combined and you’ll get perfectly soft, chewy results. A common error is using warm or melted butter for the frosting, which creates a runny mess; instead, make sure your butter is softened but still cool to the touch for the perfect spreadable consistency. To prevent your coconut from burning while toasting (which can happen in seconds), keep a close eye on it and stir frequently in a dry skillet over medium-low heat until just golden brown. For the best texture, don’t skip chilling the dough for at least 30 minutes before baking – this prevents the cookies from spreading too thin and helps them maintain their shape while baking.

What to Serve With Coconut Cookies?

These sweet coconut cookies are perfect for serving alongside a cold glass of milk or a hot cup of coffee or tea. Since they’re on the sweeter side, I like to balance them out with a refreshing drink – try serving them with coconut iced tea or even a tropical fruit punch for a fun Easter spread. If you’re putting together a dessert platter, these cookies pair nicely with some fresh fruit like strawberries or pineapple chunks, which help cut through the sweetness. For a complete Easter dessert table, set these cookies out alongside some chocolate eggs and pastel-colored macarons.

Storage Instructions

Keep Fresh: These coconut cookies stay soft and yummy when kept in an airtight container at room temperature for up to 5 days. I like to place a piece of bread in the container – it’s an old trick that helps keep the cookies nice and soft!

Freeze: Want to make these ahead? You can freeze the unfrosted cookies in a freezer-safe container for up to 3 months. Just layer them between pieces of parchment paper to prevent sticking. The frosting is best made fresh though, so I’d wait to make that until you’re ready to serve.

Make Ahead: You can prepare the cookie dough up to 24 hours in advance and keep it covered in the fridge. Just let it sit at room temperature for about 30 minutes before scooping and baking. This is super handy when you want fresh-baked cookies but are short on time!

Preparation Time	30-45 minutes
Cooking Time	14-15 minutes
Total Time	44-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3600-4000
• Protein: 20-25 g
• Fat: 200-220 g
• Carbohydrates: 500-550 g

Ingredients

For the cookies:

• 1/3 cup vegetable oil
• 1 tsp coconut flavoring (for a more intense coconut flavor)
• 1/2 cup sweetened shredded coconut
• 2 large eggs
• 1 box cake mix (15.25 oz)

For the frosting:

• 1 tsp vanilla flavoring (I like McCormick’s vanilla extract)
• 1/2 tsp coconut flavoring
• 3/4 cup sweetened shredded coconut
• 4 1/2 cups powdered sugar
• 2 sticks unsalted butter (softened to room temperature)

For the topping:

• 1/4 cup sweetened shredded coconut

Step 1: Prepare the Cookie Batter

Begin by placing all the cake mix, eggs, oil, and coconut extract into a large bowl.

Blend the mixture until thoroughly combined.

*Note: The batter will be thick.

Next, add ½ cup of coconut to the cookie batter and stir well to ensure it’s fully incorporated.

Once combined, chill the dough in the refrigerator for at least 30 minutes to firm up.

Step 2: Make the Coconut Buttercream Frosting

While the dough is chilling, prepare the frosting.

In a large bowl, beat the softened butter until creamy.

Add 1 cup of confectioners sugar along with the coconut and vanilla extract, blending them together.

Gradually add the remaining confectioners sugar, beating the mixture until it’s smooth and creamy.

Finally, use a spatula to stir in the sweetened coconut flakes.

Set aside or chill until you’re ready to frost the cookies.

Step 3: Portion and Bake the Cookies

Preheat your oven to 350°F (175°C).

Using a small-sized (1 tablespoon) cookie scoop, portion out the cookie batter onto parchment-lined baking sheets, arranging 12 cookies per sheet.

Bake the cookies for 8 minutes, then rotate the baking sheets and continue baking for an additional 6–7 minutes.

*Note: The cookies will spread but should not turn brown in color.

Once baked, cool the cookies completely on a wire rack.

Step 4: Frost and Finish the Cookies

Once the cookies have thoroughly cooled, pipe or spread the coconut buttercream frosting over each one.

After frosting, top each cookie with a small amount of the remaining ¼ cup of sweetened coconut.

Serve your delicious cookies and enjoy!